Carbonara is one of those deceptively simple pasta dishes that makes you look like a more skilled cook than you might think. Despite its simplicity, it’s often ruined by the addition of cream, which has no place in traditional carbonara. Authentic carbonara contains no cream—just eggs, cheese, and cured pork. You can swap the spaghetti for bucatini or fettuccine, and while you can use bacon instead of pancetta or guanciale, replacing the eggs with cream is almost sacrilegious. the following carbonara recipe is the more traditional way of cooking a carbonara, however I often use the eye of the bacon instead of pancetta or guanciale as i like a leaner…

Yabby ravioli sauce is the third part to the recipe part one is pasta (here) part two is filling and assembling (here) this recipe is for the finishing sauce, and is a lovely addition to the ravioli pillows allowing you to soak up the creamy sauce with the tender yabby tail filled ravioli pillows. we enjoy this sauce thin but you can thicken it if you desire and change herbs to suit those available to you it goes well with sage or thyme but we have made it with rosemary and parsley. Ingredients 1 tablespoon unsalted butter1 shallot thinly sliced (35g)¾ cup dry white wine (180mL)½ cup heavy whipping cream (120mL)1 teaspoon finely chopped fresh sage or thyme½ teaspoon salt¼ teaspoon ground black pepper Instructions

Yabby ravioli is a 3 part recipe, the pasta dough (here) , the filling and assembling of the ravioli and finally the finishing sauce (here) This is the filling and assembling of your ravioli pillows, I threw this recipe together when I was experimenting with different ways to cook Yabby, from my understanding Yabbies’ are similar to Crawfish.the common way of cooking Yabby is just chucking it on some coals of a fire and dunking it in a bit of butter if you feel inclined, or boiling it like a prawn. so for this recipe I took the view of cooking it like a lobster pasta dish. when i first…